Corned Beef And Cabbage

Recipe Ingredients

1		Corned beef brisket - (abt 3 lbs)
1/2 cup	31g / 1.1oz	Sliced onion - (1 small)
1		Bay leaf
1/2 teaspoon	2.5ml	Whole black peppercorns
3 cups	711ml	Water
1		Cabbage head - (1 1/2 lbs) - cut into 6 wedges

Recipe Instructions

Trim any visible fat from the meat. Set aside.

Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.

Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.

Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.

Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions.

This recipe yields 6 main-dish servings.

Nutritional facts per serving: calories 255; total fat 17g; saturated fat 6g; cholesterol 88mg; sodium 1039mg; carbohydrate 7g; fiber 4g; protein 18g; vitamin A 1%; vitamin C 69%; calcium 3%; iron 14%.

Source:
Better Homes and Gardens at http://www.BHG.com

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